Dips & P​âté

Dips are fun! You can experiment with different vegetables, nuts, seeds and spices and come up with some tasty bowls of nutrient-filled deliciousness, in which to dip your homemade crackers and raw veggies, or to smother on an oven-baked potato, or as a side dish to your lovely salad, or well, you get the idea. You can use dips however and whenever you wish! Make them sweet, make them savoury, the possibilities are endless!
Here are a few examples. I will be adding more as soon as I get around to photographing them. 

Zucchini & Hemp Hummus

This dip is inspired by Kris Carr's 'Zucchini Hemp Hummus'. I just halved the amount of tahini of the original recipe.
It's a refreshing dip that is best served cold.

Sweet Potato & Garlic Dip

I love sweet potatoes, so it was inevitable that sooner or later I would make a sweet potato dip!
If you want to make a sweet version, just leave out the garlic and maybe add a sprinkling of nutmeg and cinnamon. I haven't tried it, but I think it might work..

Roasted Cherry Tomato Salsa

Most salsa recipes call for the tomato skins to be discarded, but since there's nutrition in the skins, I like to keep them on.
The roasted tomatoes are sweeter than raw ones and the lycopene present in the tomatoes is enhanced by cooking.

Spinach & Leek Cashew Dip

There's something about bright green dips that screams "healthy!" 

Beetroot, Ginger & Garlic Cashew Dip

Aside from bringing joy to your plate with this pretty dip, beetroots are an excellent source of folate, manganese, iron and vitamin C. 

Chickpea Hummus

Hummus, (or humus, hummos, hoummos, so many spellings, so many recipe variations...) is a chickpea dip popular in the Middle East. In fact apparently the word 'hummus' means chickpeas in Arabic.

Raw Parsnip Dip

Who would ever have imagined using raw parsnips in a dip? Not me! 

Ginger & Sprouted Sunflower Seed ​Pâté 

This recipe came about while experimenting with Nori Rolls. I love the spicy bite that the ginger root gives it.

More dips and pâtés on their way!